VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 21 
number of them are placed in a tub which may contain 1,000 pounds of cheese. 
Sometimes Emmental cheese is made up in the form of blocks instead of the 
shape of millstones. The blocks are about 28 inches long and 8 inches square 
in the other dimensions. 
ENGADINE. 
This is made in the Canton of Graubiinden, Switzerland, and is a rennet 
cheese made from cows' milk, unskimmed. 
ENGLISH DAIRY. 
This name is applied to a very hard cheese, made in the same general way 
as Cheddar, but cooked much more. It has been made mostly in the United 
States and is used for culinary purposes. 
EPOISSE. 
This is a soft, rennet cheese made from whole or partly skimmed milk in the 
Department of Cote d'Or, France. 
ERIWANI. 
This cheese usually is made in the Caucasus from sheep's milk. The fresh 
milk is set at about 95° F., with sufficient rennet to coagulate it in 20 minutes. 
The curd is broken up, and the whole is put into a sack, allowed to drain, and 
then pressed with stones until the whey stops running. The cheese is salted in 
brine. Different local names are given to this product, Karab, Tali, Kurini, 
Elisavetpolen, and Kasach being mentioned. 
ERVY. 
This is a soft whole-milk, rennet cheese resembling Camembert and deriving 
its name from the village of Ervy, in the Department of Aube, France. It is 
about 7 inches in diameter, 2£ inches thick, and weighs about 4 pounds. 
FARM. 
This cheese, made in France, and known variously as Fromage a la Pie, Mou, 
Maigre, and Ferme, is essentially the same as our cottage cheese. The method 
of making is very simple. When the skimmed milk has become curdled, the 
whey is poured off and the curd kneeded and molded into various sizes and 
shapes. Draining is sometimes hastened by placing a board and weight upon 
the curd. Salt and sometimes sweet cream are added. The cheese is consumed 
usually on the farm where made, either while fresh or after it has undergone 
fermentation. 
FILLED. 
Filled cheese is the name applied to cheese from which the butterfat has been 
removed and foreign fats added. The foreign fat is added by stirring it vio- 
lently in the milk and setting with sufficient rennet to coagulate quickly. The 
rest of the manufacture is the same as for Cheddar cheese. For a number of 
years filled cheese was very extensively manufactured in the United States, but 
State and Federal laws have made it no longer practicable. Many of the Euro- 
pean varieties of cheese are counterfeited or adulterated in the same manner. 
